SIMNEL LOAF CAKE
Celebrate Easter with our stunning simnel loaf cake. Hidden marzipan along with a toasted marzipan and cherry decoration makes this a showstopper dessert
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 15
Steps:
- Put the mixed dried fruit in a bowl with the orange juice and zest and 1 tbsp water. Cover and microwave for 2 mins, then leave to cool completely. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool.
- Heat oven to 180C/160C fan/gas 4 and oil a 900g loaf tin before lining the base and sides with baking parchment. Roll out 50g of the marzipan into a sausage that is as long as the loaf tin. Wrap the remaining the marzipan and set aside for later. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all in one go) and mix until well combined. Stir in the cooled, soaked dried fruit, then fold in the cherries.
- Pour the cake batter into the tin until it is halfway full. Lay the sausage of marzipan down the middle, then scrape in the remaining cake mixture, making sure the marzipan is covered. Bake for 40-50 mins. Check it's cooked by inserting a skewer into the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.
- Mix the icing sugar with the juice from the lemon and enough water (about 1 tbsp) to make a thick but pourable icing. Roll the remaining marzipan into 6-8 equal-sized balls, and caramelise, if you like (see tip below). Drizzle the icing over the top of the cake, letting it stream down the sides a little. Top with the marzipan balls, alternating each one with a cherry. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 447 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SIMPLE SIMNEL CAKE
This is a perfect quick-mix-fix for Easter - based on traditional recipes
Provided by Sara Buenfeld
Categories Afternoon tea, Dinner, Treat
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/fan 140C/gas 3. Tip the zest and juice into a bowl. Add the Cointreau, mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2kg loaf tin with baking parchment. Shape the marzipan into a sausage the length of the tin, then roll out to the width with a rolling pin.
- Put the butter, sugar, flour and eggs and milk in a bowl and beat with an electric hand-whisk until smooth. Stir in the mixed fruit and their juices. Spoon half the mixture into the loaf tin, then cover with the layer of marzipan. Top with the rest of the cake mixture and smooth the top. Bake for 1 hr 50 mins until risen and firm to the touch. (Take care if you are checking by piercing with a skewer as you may pierce the marzipan and think that the cake is not cooked yet.) Cool in tin, peel away the paper once cold. It will keep wrapped in foil for 2 weeks.
- To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel - take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set. Will keep in a cool place for 2 days.
- Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth, then pour over the cake. The mix is quite wet and will dribble down the sides. Chop the almond caramel, scatter over the icing and leave until the icing sets.
Nutrition Facts : Calories 406 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium
EASTER SIMNEL CAKE
A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.) Bake in a deep pan.
Provided by Myra
Categories Holidays and Events Recipes Easter Desserts Cakes
Time 3h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch springform pan. Line the bottom and sides of pan with greased parchment paper.
- In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour. Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Pour 1/2 of batter into prepared pan.
- Divide almond paste into 3 equal portions. Roll out 1/3 of the almond paste to an 8 inch circle. Place the circle of almond paste on the cake batter in pan. Cover with remaining cake batter.
- Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch. If the cake is browning too quickly, cover with foil after an hour of baking. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Set oven to broil.
- When the cake has cooled, brush the top with warmed apricot jam. Roll out 1/3 of the almond paste into an 8 inch circle and place on top of cake. Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls. These represent the 11 Apostles (excluding Judas.) Brush the almond paste on top of cake with beaten egg. Arrange the 11 balls around the outside edge on the top of cake. Brush the balls lightly with egg.
- Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown.
Nutrition Facts : Calories 583.3 calories, Carbohydrate 79 g, Cholesterol 77.5 mg, Fat 27.9 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 4.3 g, Sodium 460.9 mg, Sugar 36 g
SIMNEL CAKE
This is a fruity Easter Cake
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 inch tube pan.
- Sift flour, baking powder, and salt together.
- Cream butter or margarine and sugar together. Beat in the eggs one at a time. Stir in the vanilla and the sifted flour mixture. Fold in the raisins, and candied peel mixing well. Spoon batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes to 2 hours. Makes about 16 servings.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 50.3 g, Cholesterol 79.3 mg, Fat 11.6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 294.2 mg, Sugar 24.9 g
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- Mix the dried fruit, peel, cherries, zest and brandy/orange juice in a non-metallic mixing bowl, then cover and set aside for at least 2 hours or overnight (see Make Ahead).
- When ready to cook, heat the oven to 150°C/130°C fan/gas 2. Put the butter and sugar in a large mixing bowl, then beat with an electric mixer for about 5 minutes until light and fluffy. Gradually beat in the beaten eggs, bringing the mixture back to smooth before each addition, adding 1 tbsp flour if the mixture looks as though it might curdle.
- Add the flours, ground almonds, spices and a pinch of salt, then gently fold in until almost combined. Add the soaked fruits and any juices, scatter the marzipan chunks on top, add 2 tbsp apricot jam, then fold everything together using a large metal spoon until smooth. Spoon into the prepared tin, level the top, then bake for 2¼ hours until a skewer pushed into the centre comes out clean. Leave to cool in the tin for 30 minutes, then remove and set on a wire rack to cool completely (see tip).
- Warm the remaining apricot jam until just melted, then brush over the cake before slicing to serve.
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